Egg Roast
Eggroast compriseshard boiled eggs cooked over a medium flame in a thick and rich onion andtomato masala paste. It also includes a variety of powdered spices, ginger,garlic, green chilies and more. In the end, coconut milk is poured in to cooldown the spiciness and to impart the flavor.
Ingredients
- 4 pieces eggs
- 2 tbsp coconut oil
- ¼ tsp mustard seeds
- ½ tsp fennel seeds
- 1 tbsp ginger finely chopped
- 1 tbsp garlic finely chopped
- 3 cups onion finely sliced
- 20 pieces curry leaves
- 2 pieces green chilies slit
- 1.5 tsp salt
- ¼ tsp turmeric powder
- 1.5 tsp red chili powder
- 1 tsp Kashmiri chili powder
- 1.5 tsp coriander powder
- ¼ tsp black pepper powder
- 1 cup tomato finely chopped
- ¼ tsp garam masala powder
- 4 tbsp coconut milk
Instructions
- Boil the eggs for 10 minutes with 1 tsp of salt. Peel and make shallow slits on the sides. Set aside.
- Heat 2 tbsp of coconut oil in a pan and add ¼ tsp of mustard seeds, ½ tsp of fennel seeds, 1 tbsp each of finely chopped ginger and garlic, 2 pieces green chilies (slit), 3 cups of finely sliced onion and mix nicely.
- Then add and mix 20 pieces of curry leaves followed by ½ tsp of salt. Sauté and cook on medium heat until the onions turn deep brown.
- Now add ¼ tsp of turmeric powder, 1.5 tsp of red chili powder, 1 tsp of Kashmiri chili powder, 1.5 tsp of coriander powder and ¼ tsp of black pepper powder. Sauté and cook for 4 minutes, or until the raw smell of the spices disappear.
- Add a cup of finely chopped tomatoes. Sauté and cook for 5 more minutes. Add ¼ tsp of garam masala powder. Mix nicely.
- Pour in 4 tbsp coconut milk. Mix and cook until dry.
- Add the boiled eggs. Mix gently to coat the eggs with the spicy onion masala.
- Turn off the heat, cover and let sit for 3 minutes. Then, transfer it to a serving bowl.
- Your tasty and spicy egg roast is ready. Serve it alongside steamed rice, roti or paratha and enjoy.
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Notes
Choose any oil of your choice to make the dish, though I prefer using coconut oil.
Be patient while frying the onions to deep brown over a medium flame. It will take 20 to 25 minutes allowing the natural sugar to caramelize and offer a rich taste.
I prefer simple hard boiled eggs. If you wish you may fry them slightly before putting in the masala.
Add a bit of cooking oil if the masala gets too dry after adding the powdered spices.
Nutrition Info (Estimation Only)
Nutrition Facts
Egg Roast
Amount per Serving
Calories
336
Calories from Fat 198
% Daily Value*
Fat
22
g
34
%
Saturated Fat
18
g
113
%
Polyunsaturated Fat
1
g
Monounsaturated Fat
2
g
Cholesterol
13
mg
4
%
Sodium
327
mg
14
%
Potassium
769
mg
22
%
Carbohydrates
33
g
11
%
Fiber
8
g
33
%
Sugar
12
g
13
%
Protein
8
g
16
%
Vitamin A
2141
IU
43
%
Vitamin C
430
mg
521
%
Calcium
193
mg
19
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
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